Passed Hors d’oeuvres
25 piece increments
Petite Legal’s Signature Crab Cake jumbo lump crab, mustard sauce 5.00 Bang Bang Cauliflower kung pao 4.00 Hot Lump Crab Dip horseradish, cheddar and cream cheese, seafood chips 4.00 Scallop Wrapped in Bacon 4.00 Tuna Sashimi* 4.00 Lobster, Avocado Toast 6.00 Grilled Shrimp & Chorizo Lollipop 4.00 Seasonal Bruschetta 3.00 • tomato, scallion, basil, garlic • mushrooms, olives, truffle oil Chicken Satay peanut sauce 4.00
Beef & Goat Cheese Crostini sliced tenderloin, herbed cheese 4.00
Stationary Displays
small serves 20 ppl
large serves 30 ppl
Treasures of the Reef*
Sliders
available as a raw bar for parties of 50 or more
select one
an assortment of freshly shucked and chilled raw shellfish small 180.00 large 270.00
Tuna Burger freshly ground tuna, chili paste, crumbs, spices Beef Burger with cheese small 120.00 large 180.00
New England Clam Chowder
Jumbo Shrimp Cocktail
small 125.00 large 180.00
45.00 per pound (15-17 pieces each)
Seafood Antipasto
Salad Trio
grilled shrimp, calamari, marinated clams, mussels small 125.00 large 175.00
Grilled Vegetable Skewers
balsamic glaze small 75.00 large 110.00
Sushi Boat*
available in Peabody & Burlington only
Caesar Salad romaine, garlic croutons, shaved romano, creamy dressing
House Salad cherry tomato, shaved carrot and sunflower seeds, creamy romano peppercorn dressing
Vine Ripe Tomato & Manouri Cheese Salad cucumber, basil, pickled red onion, extra virgin olive oil
small 115.00 large 175.00
Cheese Board
Chef’s choice – maki, nigiri, sashimi small 130.00 large 330.00
seasonal fruit, assorted crackers small 115.00 large 175.00
Kung Pao Jumbo Chicken Wings
Dessert Platter
small 75.00 large 110.00
assorted mini desserts small 125.00 large 180.00
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. More information about the safety of consuming raw food is available upon request. Menu subject to gratuity, 3% administrative fee, applicable tax 10/16
Group Dinners
Dinner 1: Fintastic
Dinner 2: Crabulous
First Course
First Course
New England Clam Chowder
New England Clam Chowder
House Salad
cherry tomato, shaved carrot and sunflower seeds, creamy peppercorn dressing
Second Course Classic Caesar Salad romaine, garlic croutons, shaved romano, creamy dressing
Entrée Nutty Faroe Island Salmon
almond encrusted, sautéed in a lemon caper butter sauce, mushroom ravioli and spinach
Baked Stuffed Shrimp
jumbo shrimp, buttery crabmeat stuffing, seasonal vegetable
Marinated Grilled Chicken broccoli, mashed potatoes, lemon chive butter sauce vegetarian option available upon request
Entrée Legal’s Signature Crab Cakes
two jumbo lump crab cakes, mustard sauce, seasonal salad
Char Grilled Faroe Island Salmon & Shrimp jasmine rice, seasonal vegetable
Char Grilled 8 oz. Filet Mignon*
lemon, parsley, anchovy butter, served medium mashed potatoes and broccoli vegetarian option available upon request
Dessert Boston Cream Pie
chocolate sauce, rum caramel sauce, toffee almond crunch
Key Lime Pie
lime cream, pomegranate sauce
55.00 per person
Dessert Chef’s Seasonal Dessert Boston Cream Pie
chocolate sauce, rum caramel sauce, toffee almond crunch
65.00 per person
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. More information about the safety of consuming raw food is available upon request. Menu subject to gratuity, 3% administrative fee, 7% tax 10/16
Group Dinners
Dinner 3: Off the Hook
Lobster Bake
First Course
First Course
Crispy Point Judith Calamari
New England Clam Chowder
Rhode Island style (hot peppers and garlic), served family style
Second Course New England Clam Chowder Classic Caesar Salad
romaine, garlic croutons, shaved romano, creamy dressing
Second Course House Salad
cherry tomato, shaved carrot and sunflower seeds
Entrée Mussels & Steamers
Entrée
garlic, white wine
Seafood Casserole
Steamed 1.25-1.5 lb Lobster
scallops, shrimp, lobster, whitefish and cheese baked with sherry garlic butter, roasted fingerling potatoes, cauliflower, kale
from crisp, cold North Atlantic waters
Chouriço
Red Onion Jam Swordfish
jasmine rice, sautéed sherry mushrooms and spinach
Steamed 1.50-1.75 lb Lobster
from crisp, cold North Atlantic waters, corn, seasonal vegetable
Char Grilled 8 oz. Filet Mignon*
lemon, parsley, anchovy butter, served medium, mashed potatoes, broccoli vegetarian option available upon request
Dessert Chef’s Seasonal Dessert Key Lime Pie
Corn on the Cob Cole Slaw vegetarian option available upon request non seafood option available upon request
Dessert Boston Cream Pie
chocolate sauce, rum caramel sauce, toffee almond crunch 65.00 per person
lime cream, pomegranate sauce
Boston Cream Pie chocolate sauce, rum caramel sauce, toffee almond crunch 75.00 per person
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. More information about the safety of consuming raw food is available upon request. Menu subject to gratuity, 3% administrative fee, applicable tax
10/16
Group Lunches
Classic Lunch First Course New England Clam Chowder House Salad
Captain’s Lunch First Course New England Clam Chowder
cherry tomato, shaved carrot and sunflower seeds, creamy romano peppercorn dressing
Classic Caesar Salad
Entrée
Entrée
Char Grilled Shrimp
Lobster Roll
mashed potatoes, broccoli
Crabmeat Caesar Salad
romaine, garlic croutons, shaved romano, creamy dressing
Anna’s Baked Boston Cod
seasoned crumbs, roasted tomato, jasmine rice, spinach
Grilled Chicken Rice Bowl
brown rice, kimchi, shiitake, seaweed salad, spinach, gochujang sauce and sesame vinaigrette
romaine, garlic croutons, shaved romano, creamy dressing
traditional with mayo (additional 5.oo per person, per order) french fries, cole slaw
Char Grilled Faroe Island Salmon mashed potatoes, broccoli
Legal’s Crab Cake Sandwich
jumbo lump crab on a bun with mustard sauce, french fries, cole slaw
Marinated Chicken Breast
vegetarian option available upon request
lemon chive butter sauce, mashed potatoes, broccoli
Dessert
vegetarian option available upon request
Boston Cream Pie
Dessert
chocolate sauce, rum caramel sauce, toffee almond crunch
Key Lime Pie
lime cream, pomegranate sauce
35.00 per person
Chef’s Seasonal Dessert Key Lime Pie
lime cream, pomegranate sauce
45.00 per person
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
More information about the safety of consuming raw food is available upon request.
Menu subject to gratuity, 3% administrative fee, 7% tax
10/16
LEGAL SEA FOODS PRIVATE DINING WINE LIST
Our Corporate Sommelier is available to assist with wine selections.
Sparkling Prosecco, Jeio, NV
39
Cremant de Bourgogne, JCB Brut Rosé, NV
42
Champagne, Taittinger, “La Francaise” Brut, NV
55
Champagne, Veuve Clicquot Rosé, NV
79
Champagne, Laurent-Perrier, Vintage
95
White Chardonnay, Bartinney
Stellenbosch
39
Chardonnay, Sonoma-Cutrer “Russian River Ranches”
Sonoma Coast
45
Chardonnay, Ramey Cellars
Russian River Valley
55
Chardonnay, Cakebread
Napa Valley
59
Chardonnay, Mayacamas
Mt. Veeder
65
Pouilly-Fuisse, Domaine Ferret
Macon
59
Sauvignon Blanc, Southern Right
Walker Bay
35
Sauvignon Blanc, Cakebread
Napa Valley
45
Sauvignon Blanc, Cloudy Bay
Marlborough
52
Sancerre, Roland Tissier
Loire Valley
48
Pinot Grigio, Terlato
Friuli
39
Pinot Grigio, Santa Margherita
Valdadige
49
Pinot Gris, Trimbach Reserve
Alsace
39
Riesling, Dr. Loosen “Fischerei” Urziger Wurzgarten Spatlese
Mosel
49
Provence
45
Rosé Dry Rosé, Caves d’Esclans “Whispering Angel”
Red Pinot Noir, DeLoach “Block 1950”
Sonoma Coast
39
Pinot Noir, Elk Cove Vineyards
Willamette Valley
42
Pinot Noir, Hamilton Russell Vineyards
Hemel-en-Aarde
49
Pinot Noir, FEL
Anderson Valley
55
Pinot Noir, EnRoute “Les Pommiers”
Russian River Valley
60
Chianti Classico, Querceto
Toscana
35
Syrah, Tulip Winery “Reserve”
Upper Galilee
55
Malbec, Alcanza
Mendoza
39
Malbec, Vina Cobos “Bramare” by Paul Hobbs
Lujan de Cuyo
65
Merlot, Stags’ Leap Winery
Napa Valley
49
Cabernet Sauvignon, Buehler
Napa Valley
49
Cabernet Sauvignon, Sequoia Grove
Napa Valley
55
Cabernet Sauvignon, Jordan
Alexander Valley
74
Cabernet Sauvignon, Chappellet “Signature”
Napa Valley
89
Meritage Blend, Overture by Opus One
Napa Valley
145
Menu subject to gratuity, 3% administrative fee, 7% tax 10/16